Crispy Pork Belly Sandwich with Red Cabbage and Cucumber Salad
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Gastrotools
Recipes from professionals
A well-made pork belly sandwich with juicy meat, crispy cracklings, warm red cabbage and homemade cucumber salad is hard to resist for most people. Here, pork belly from a loin cut is used, but you can also use ribs with success.
Servings
: 4
servings
Ingredients
1
dl
mayonnaise
1
tsp
coarse mustard
8
slices
warm pork belly
Red Cabbage
Cucumber Salad
0.5
red cabbage
25
g
butter
0.5
dl
apple cider vinegar
1
dl
blackcurrant juice
1.5
tbsp
sugar
1
pinch
salt
1
cucumber
1
tsp
salt
1
dl
sugar
1
dl
storage vinegar
0.5
dl
water
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Instructions
Halve the burger buns, and warm them in the oven.
Step 1/5
Mix mayonnaise with mustard.
Step 2/5
Warm the red cabbage.
Step 3/5
Spread mustard mayonnaise on the buns.
Step 4/5
Top the bottom bun with pork belly, warm red cabbage and cucumber salad.
Step 5/5
Finally, place the top bun on.
Red Cabbage
Step 1/5
Discard the outermost cabbage leaves, and cut the cabbage roughly.
Step 2/5
Fry the cut cabbage in butter in a pot until it begins to fall apart.
Step 3/5
Add the remaining ingredients, cover the pot, and let it simmer gently for about 15 minutes.
Step 4/5
Remove the lid, and let the cabbage simmer further until the liquid is almost evaporated and the cabbage has the desired consistency.
Step 5/5
Adjust the taste if necessary with extra sugar, vinegar or salt.
Cucumber Salad
Step 1/3
Slice the cucumber thinly, salt the slices, and place them in a colander for 15 minutes.
Step 2/3
Bring the sugar and vinegar to a boil until the sugar is melted. Add water, and let the brine cool slightly.
Step 3/3
Pour it over the cucumber slices, and let them marinate in the cold until they are to be served.
